Makes 36

Ingredients:

• 1 medium sweet potato
• 2 cups self raising flour
• 2 teaspoons sugar
• 15g butter
• 1 cup milk, approximately

• 150g packaged cream cheese
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh chives

Method:

1. Lightly grease 23cm square slab pan. Place potato on oven tray, pierce with fork, bake in moderate oven for about 45 minutes or until tender; cool to room temperature. Peel and mash potato - you will need 1 cup mashed potato
2. Sift flour and sugar into bowl; rub in butter. Stir in potato and enough milk to mix to a soft dough. Turn dough onto lightly floured surface, knead gently until smooth. Press dough evenly on lightly floured surface until 1 1/2 thick; cut into 4cm rounds. Place scones in prepared pan; brush tops with a little extra milk
3. Bake scones in very hot oven for about 15 minutes or until tops are browned. Split scone in half, sandwich with herb cheese
4. Beat cheese in small with electric mixer until light and fluffy, stir in herbs.